26.03.2009 Roasted and Toasted

The picture is a lie: the peanuts you can see above are actually Chili Mole Roasted Peanuts, a recipe that will be found you-know-where when you-know-what’s released.

Confession time again? I used to hate cumin. Thought the stuff smelled like bad, bad BO. Add coriander to the hate-mobile, finding its flavor close to what I imagine soap tastes like.
Fast forward to present days when I am purchasing these two spices in bulk and going through them more quickly than I would ever have thought possible. Proof enough that pretty much any palate has room for growth, but sometimes needs a little more time to get used to new flavors.

Are store-bought jars of Garam Masala as crazy expensive where you live as they are at local supermarkets?
Because I swear that even in less tighten-your-belt-or-else times, there’s nothing that would make me fork out $6 for the tiniest jar of spices. No way.

The following Garam Masala Mix makes about 1 more tablespoon than called for in the peanuts recipe, but if you’re hooked on the stuff as much as I am, you shouldn’t have any trouble making good use of it. Like in the Spicy Chick-Wheat Savory Muffins, a recipe I recently tweaked just a touch by doubling the amount of all spices for extra oomph.

Anyway, dip into that bowl of peanuts, baby. Or sprinkle them on top of your favorite soups and stews. Or throw them at your SO, what do I know?

Garam Masala Roasted Peanuts:

For the Garam Masala Mix:

2 tablespoons (10 g) ground coriander
3 tablespoons (18 g) ground cumin
1 teaspoon ground cardamom or 1 black cardamom pod
1 dried bay leaf
1/2 teaspoon crushed chili pepper
1/4 teaspoon white (or other) peppercorn, optional
1/4 teaspoon ground cloves, optional
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine all ingredients in a coffee grinder. Process until finely ground.
Store in a jar.

Yield: 1/4 cup

For the peanuts:

16 ounces (454 g) raw Spanish peanuts
3 tablespoons (18 g) Garam Masala Mix
1/2 teaspoon fine sea salt, to taste
1 tablespoon (15 ml) peanut or melted coconut oil (add a little extra if the spice mix doesn’t want to stick to the peanuts!)

Preheat oven to 350°F (180°C, or gas mark 4). Have a large rimmed baking sheet at the ready.
Directly on the baking sheet, using your hands, combine peanuts, Garam Masala Mix, salt, and oil. Spread peanuts evenly.
Bake for about 16 minutes, stirring once halfway through, until the skin on the nuts has slightly darkened without burning, and that the peanuts have become fragrant.
Let cool before storing.

Yield: about 4 cups